乳液液滴及其与其他成分的相互作用在影响活性食用薄膜特性方面的作用：综述

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2024-11-22 DOI:10.1016/j.fpsl.2024.101394

Duanquan Lin , Le-Chang Sun , De-Xing Yao , Ling-Jing Zhang , Song Miao , Min-Jie Cao

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引用次数: 0

摘要

近年来，可食用乳液薄膜在食品包装研究领域受到越来越多的关注。然而，油滴的存在对生物聚合物薄膜性能的影响尚未得到总结。本文介绍了目前关于各种生物聚合物的成膜机理、可食用乳液薄膜中不同成分之间的相互作用以及添加油滴对生物聚合物基乳液薄膜的物理性质、生物活性功能和应用的影响的最新知识。各种多糖和蛋白质可用作制备可食用薄膜的薄膜基质。这些生物聚合物基薄膜的成膜机理相似，主要是在干燥过程中，随着含水量和体积的减少，生物聚合物分子之间的氢键和/或共价作用得到加强。在不添加乳化剂的薄膜中，引入的油滴与生物聚合物分子之间的氢键作用较弱，而进一步添加乳化剂可改善生物聚合物分子与油滴之间的氢键作用，从而提高生物聚合物基乳液薄膜的机械性能和阻隔性能。在上述可食用乳液薄膜中引入一些油溶性、水溶性或不溶性的功能化合物后，得到的活性乳液薄膜具有良好的抗菌和/或抗氧化性能，因此在食品包装中具有保持食品质量和延长保质期的巨大应用潜力。

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The role of emulsion droplets and their interactions with other components in affecting the properties of active edible films: A review

Edible emulsion films have received increased interest in the research area of food packaging in recent years. However, the impact of the presence of oil droplets on the properties of biopolymer-based films has not been summarized. This paper provides an update on the current knowledge of the filming mechanisms of various biopolymers, the interactions among different components in edible emulsion films, and the impact of adding oil droplets in the physical properties, bioactive functions and applications of biopolymer-based emulsion films. Various polysaccharides and proteins can be used as film matrices to prepare edible films. The filming mechanism of these biopolymer-based films is similar, which mainly involves the strengthened hydrogen bonding and/or covalent interactions between biopolymer molecules during drying process with the decreased water content and bulk volume. The introduced oil droplets show weak hydrogen bonding with biopolymer molecules in films without emulsifiers, while further adding emulsifiers can improve the hydrogen bonding between biopolymer molecules and oil droplets, leading to the improved mechanical and barrier properties of biopolymer-based emulsion films. With the introducing of some oil-soluble, water-soluble, or insoluble functional compounds into the above edible emulsion films, the resultant active emulsion films reveal good antimicrobial and/or anti-oxidative properties, and thus they exhibit fantastic potential applications in food packaging for maintaining food quality and prolonging shelf-life.

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.